Crostini with Gorgonzola, Caramelized Onions, and Fig Jam

This recipe is great with dried figs, sublime with fresh ones. The Gorgonzola is a great combo with the sweet fig jam, but feta or any other soft, pungent cheese will work.

Yield: 12 servings (serving size: 2 crostini)

Ingredients

• Jam:
• 1  cup  dried Black Mission figs (about 6 ounces)
• 1  teaspoon  lemon juice
• 2  cups  water
• 2  tablespoons  maple syrup
• Dash of salt
• 
  Onions:
• Cooking spray
• 2  cups  vertically sliced yellow onion
• 1  teaspoon  balsamic vinegar
• 1/2  teaspoon  chopped fresh thyme
• 1/4  teaspoon  salt
• 1/2  cup  water (optional)
• 
  Remaining ingredients:
• 1/2  cup  (4 ounces) Gorgonzola cheese, softened
• 24  (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
• 1  teaspoon  fresh thyme leaves

Preparation

To prepare jam, remove stems from figs. Place figs and juice in a food processor; process until figs are coarsely chopped. Place fig mixture, 2 cups water, syrup, and dash of salt in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until thick. Cool completely.

To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.

Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.

Nutritional Information

Calories:

106 (29% from fat)

Fat:

3.4g (sat 1.9g,mono 0.9g,poly 0.3g)

Protein:

2.9g

Carbohydrate:

16.3g

Fiber:

2.4g

Cholesterol:

8mg

Iron:

0.6mg

Sodium:

82mg

Calcium:

85mg